This award-winning bread is one of Open Arms Executive Chef Steven Howard’s favorite holiday recipes, perfect for baking a few days before having guests. You can also use frozen cherries instead of cranberries.
Chef Steven’s Cranberry Poppyseed Bread
(Makes three 9-inch loaves)
- 1 ¼ cups (2 ½ sticks) unsalted butter at room temperature
- 2 ½ cups sugar
- 8 egg yolks
- 1 tablespoon vanilla extract
- 3 cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ cup poppy seeds
- 1 ¼ cups sour cream
- 2 cups cranberries
- 2 cups walnuts
- 12 egg whites
- Preheat the oven to 350 degrees.
- Butter and flour three 9-by-5 inch loaf pans.
- In the bowl of an electric mixer, cream the butter and sugar.
- Mix in the eggs yolks and vanilla and beat well.
- Stir in the flour, soda, baking powder and poppy seeds, and beat into the mixture.
- Stir in the sour cream, then the cranberries and walnuts.
- In the clean, dry bowl of an electric mixer, whip the egg whites until stiff peaks form; fold into the batter.
- Spoon the batter into the prepared loaf pans and bake in the preheated oven for 1 hour, or until a toothpick inserted in the center comes out clean and the center springs back to the touch.
- Let cool, then remove from the pan.